GwennP

Is it just me? I can't seem to get attached to any of the chefs this year. Last year I had favorites from day one - this season...eh. I am probably one of the only people that likes Angelo, though!

Great!! Thanks!

Any word on an air date?

Yes, the wide French oven is much shorter - that is, only 2/3 as deep as the regular one. There are two sizes 3 1/2 qt and 6 3/4 qt. The size and shape of this pan is similar to the classic "rondeau" pan, long available in copper, SS, aluminum and cast iron. Shallower than a "Dutch" or "French" oven, A caveat. Unless you have large burners on your stove, you will not get edge-to-edge even heat in this pan. There will be a hot spot in the center and it will be cooler toward the edges. I got one a year or so ago and can only use it effectively on my large burners. However it works quite well on an induction burner with even heat across the bottom. (Checked with an infrared Thermapen.) Thank you!!!

One more question - is there a difference between the French oven and the "wide" French oven? Thanks!!

I think Bravo is running a marathon next week - you can dvr it

Yummy on potatoes- fries!

Thanks Dave and dougal!

I have a question on Le Creuset - I have a glass top electric stove (ugh)- does anyone have any experience with problems with the colored coating harming the glass top? Thanks all!

My husband and I are heading to DC in August with my parents who are 90. We will be there for 3 days/ nights and, though I definitely want to pick one really good dinner place, I need suggestions for places to go for light lunches and more moderately priced dinners. Anything exotic won't work with my folks, so Italian, French, American, all good, Thai, Ethiopian, not so much. We are staying in Georgetown. I would greatly appreciate any suggestions!

That sounds great.I often wish we had a kitchen out there so we could do the same. But, we are in a hotel and restaurants it is!

I know, but we don't have those in NYC and my husband loves the salad with the tuna.

I have recently rediscovered my love for hot dogs. Love them charred and the bun needs to be New England style with the split at the top and toasted on the grill or in the oven. Kosciusko (sp?) mustard, heinz pickle relish and BaTample sauerkraut.

Thank you both. The other issue I am wondering about is the filter. American dryers have a food grinder and self cleaning filter. Is cleaning the filter on the European models an issue?

Hi everyone - my old Kenmore dishwaher just died - it popped,I smelled something burning, and it was dead. I never liked it because I find it doesn't hold a lot of glasses and it doesn't clean very well. I need a new one, and fast. I've been reading about the Bosch and the Miele, but I don't think either has heated drying. Can anyone recommend a good dishwasher and can anyone tell me about the different drying options out there? I know there is condensation drying but that sounds like wet dishes to me! Thanks all.

Ohhh, I forgot about those. Tater Tots with lots of ketchup. And if some of that ketchup accidentally oozes on to my steak, I am happy (ashamed but happy).

Arby's roast beef sandwiches with lots of horsey sauce. BUT, they must be the regular size - the rolls are better!

I thought this was very funny - the boiled chicken with the cheese on top and the peanut butter crusted fish - wow. Then there were the different types of canned soup in one bowl! I think it's a great concept and way much better than watching the likes of Sandra Lee!

What's MG? Will I say "duh" when you tell me?

I have it from a pretty good source that Kevin's dismissal was an unscripted moment; my source said that the reason they held the camera tight on Padma then cut to Kevin was because the rest of the judges were staring at Padma in shock; some with their mouths hanging open. I'd love to see the raw footage. Then did Padma take it on herself to dismiss Kevin? That was really not good,since traditionally they just announce the Top Chef in the finale.

"Fresh" ground pepper Anything said by Rachel Ray - yummo, delish, EVOO

What WAS that about lemon pits being ok in Risotto? That was just plain gross. And she passes because she left in the pits and he passes because of that huge hunk of garlic. This is the worst. It may even be worse than - dare I say it - Sandra Lee!!

Yes, I would absolutely love it

When is "chef" Novelli going to teach these guys something? And, if those desserts he did this week were his top stuff, not much of a chef, IMHO.